Results 81 to 90 of about 59,686 (308)
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Diagnosing celiac disease (CD) via esophagogastroduodenoscopy (EGDS) is necessary when anti‐transglutaminase (anti‐TG) antibody levels are below 10× the upper limit of normal (ULN). This study evaluates patients with low anti‐TG titers, particularly when endomysial antibodies (EMA) are negative.
Roberta Mandile +5 more
wiley +1 more source
Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
Foods, 2018 Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi +5 more
doaj +1 more source
JPGN Reports, EarlyView.Abstract Objectives Strict gluten‐free diet (GFD) is the mainstay of therapy in celiac disease (CD), however, data on factors determining long‐term adherence is limited. We aimed to compare serology, dietician detailed interview (DDI) and various questionnaires (Biagi, modified Leffler) to assess GFD adherence, to identify determinants of adherence and
Neelu +6 more
wiley +1 more source
THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES. [PDF]
, 1900 H. A. Guess
openalex +1 more source
The plot thickens: A pediatric cases series on collagenous gastritis
JPGN Reports, EarlyView.Abstract Objective Collagenous gastritis (CG) is a rare gastrointestinal disorder characterized by the deposition of collagen in the sub‐epithelium of the gastric mucosa. CG can cause a variety of symptoms including iron deficiency anemia, abdominal pain, dyspepsia, vomiting, and weight loss.
Annemarie Rompca +3 more
wiley +1 more source
Gluten Vehicle and Placebo for Non-Celiac Gluten Sensitivity Assessment
Medicina, 2019 Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by gastrointestinal and extraintestinal manifestations triggered after gluten ingestion in the absence of celiac disease and wheat allergy.
Oscar Gerardo Figueroa-Salcido +2 more
doaj +1 more source
Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips. [PDF]
Food Sci NutrIn this study, functional gluten‐free chips were produced using red and black bean flours and different frying methods (deep fat and hot air frying), and HMF and flavor components were analyzed. Chips fried with hot air had lower fat content but were harder, lighter in color, and had higher HMF levels.
Göncü A.
europepmc +2 more sources
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Die Monoaminosäuren des Glutens. [PDF]
, 1906 Emil Abderhalden, Fernand Malengreau
openalex +1 more source
Protein content and flour viscosity predict pasta quality in pinto bean germplasm
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Pinto bean (Phaseolus vulgaris L.) is the most widely grown dry bean market class in the USA. While traditionally consumed as whole pulses, making products from pinto bean flour is being explored to increase appeal and consumption by consumers.
Sharon Hooper +8 more
wiley +1 more source